Mango & tomato curry

Mango & tomato curry recipe
  • Yield: 1
  • Serving: 3
  • Prep time: 20 m
  • Cook time: 10 m
  • Ready in: 30 m
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(5 / 5)

Mango adds a delicious sweetness to this vegetarian curry.

Mango & tomato curry
Mango & tomato curry 1

Mango adds a delicious sweetness to this vegetarian curry.

Editor's Rating:
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Ingredients

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Nutrients

Calories
2377 kj
43g FAT TOTAL
22g SATURATED FAT
10g FIBRE
11g PROTEIN
66.52mg SODIUM
26g CARBS (SUGAR)
31g CARBS (TOTAL)

Step by step method

  • Step 1

    Heat the oil in a wok over medium-high heat. Add mustard seeds and cook for 30 seconds or until they start to pop, then add the curry powder, turmeric, ginger, chilli, curry leaves, cardamom and garlic. Cook, stirring, for 1-2 minutes until fragrant. Add onion and 1 teaspoon salt and cook, stirring, for a further 1-2 minutes until onion has softened. Add mango and tomato, continue to cook for a further minute, then stir in the coconut milk. Cook over low heat for 1-2 minutes just to warm through.

  • Step 2

    Stir through coriander and cashews, then serve the curry with steamed rice.

Tips & variations

  • From selected greengrocers.

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